How to Make Easy Sourdough Peach Breakfast Bars

How to Make Easy Sourdough Peach Breakfast Bars with Sourdough Discard

Welcome to The Midnight Mustard Seed! If you’ve been here before, then you know how much I love a sweet breakfast treat in the morning. Lately, I’ve been trying to find *healthier* baked breakfast goodies that I can feel good about eating or feeding my family. Sourdough has been a staple in pretty much everything I bake, breakfast included. A sweet family member dropped by with a big bag of farm fresh peaches, and I had to put them to good use. This week, I tried my hand at sourdough discard peach breakfast bars- they didn’t disappoint! Want to make them yourself? Follow along with this simple recipe and you’ll have your own delicious sourdough peach bars to enjoy with a cup of coffee (or milk for the toddlers out there). 

I’m always looking for ways to use my sourdough starter, instead of throwing it out. These peach bars are a fantastic way to transform your leftover starter into something the whole family will enjoy! Inspired by vibrant fresh peaches, these bars are a perfect recipe for an easy breakfast. The depth of flavor from the discard pairs beautifully with the sweetness of ripe peaches, creating a breakfast bar that’s both hearty and indulgent. You can also substitute the sugar in this recipe for monk fruit, if you’re looking for a lower sugar option! Plus, they’re versatile—enjoy them as is, with a scoop of vanilla ice cream, or even crumbled over yogurt for a peach parfait. With a tender crumb, a crisp topping, and the best flavor from juicy peaches, this recipe is a great way to celebrate the summer or to batch a breakfast for little hands on the go. Let’s make something good together!

Ingredients for Sourdough Peach Breakfast Bars

Here’s what everything you’ll need- most of these components are simple ingredients you likely already have in your pantry.

For the Peach Filling:

•  4 cups fresh peaches (or canned peaches, drained), peeled and cut into inch chunks

•  1/2 cup brown sugar (I substituted monk fruit sweetener)

•  1 tablespoon lemon juice

•  2  tablespoons cornstarch or flour in a pinch.

•  2 teaspoons cinnamon

For the Sourdough Crumble:

•  1/4 cup sourdough starter discard (at room temperature)

•  1 cup all-purpose flour (or whole wheat flour for a nuttier flavor)

•  2 cups cup oats

•  ½ cup brown sugar or monk fruit

•  ½ cup unsalted butter, melted (or melted coconut oil for a dairy-free option)

• 1 teaspoon baking powder

•  Pinch of salt

Tools You’ll Need

•  Large mixing bowl

•  Medium bowl

•  Baking dish (9×13 or an 8×8 works great for thicker bars)

•  Piece of parchment paper

•  Cooling rack

•  Airtight container or freezer bag for storage

Step-by-Step Instructions

Step 1: Prepare the Peach Filling

Start by preheating your oven to 350°F. In a medium bowl, combine your fresh peaches (or canned peaches) with brown sugar (substitute monk fruit), lemon juice, cornstarch (flour substitute) , and cinnamon. Toss until the peach mixture is well-coated. Set aside to let the flavors meld while you prepare the crumble.If you’re using fresh peaches, you’ll notice they release a bit of liquid—this is perfect for a gooey peach filling.

Step 2: Mix the Sourdough Crumble

In a large mixing bowl, combine the dry ingredients: all-purpose flour, quick oats, brown sugar, baking powder, melted butter, sourdough discard, and salt. 

Step 3: Prepare For Baking

Line your glass baking dish with parchment paper or spray with nonstick spray or coat with cooking oil. Taking 3/4 of your sourdough crumble mixture, press it into the bottom of the pan, packing firmly with your fingers. This will be the crust of your bar. Then, pour on your peach filling. Spread it evenly across the crust. Finally, top with the remaining sourdough crumble mixture. You’re now ready to pop it in the oven.

Step 4: Bake and Cool

Place the baking dish in the oven and bake for 35–40 minutes, or until the crisp topping is golden brown and the peach filling is bubbling. Check the baking time to avoid overcooking—every oven is different! Once done, transfer the pan to a cooling rack and let the bars cool for at least 15 minutes before slicing. This helps the crumb set properly.

Step 5: Store and Serve

Store your sourdough peach breakfast bars in an airtight container or wrap them in plastic wrap for up to 3 days at room temperature or a week in the fridge. For longer storage, place them in a freezer bag and freeze for up to 3 months. Reheat in the oven for that fresh-baked taste. Serve these bars as an easy breakfast or as a dessert with a scoop of vanilla ice cream.

Tips for the Best Sourdough Peach Breakfast Bars

•  Use ripe peaches: The best flavor comes from fresh peaches at their peak. If you’re using canned peaches, drain them well to avoid a soggy crumble.

•  Experiment with flours: Swap all-purpose flour for bread flour or whole wheat flour to change the texture.

•  Add a twist: For a peach crumble, mix in some chopped nuts or quick oats into the crumble topping. Sprinkle over Greek yogurt for a parfait!

These sourdough peach breakfast bars are one of my new favorite things to make when I want something quick, delicious, and versatile. They’re a great way to use sourdough discard and perfect for little ones. Whether you’re a seasoned sourdough baker or just starting out, this recipe is approachable and forgiving. Whether you’re baking for a crowd or just treating yourself, the combination of a crisp topping, juicy peaches, and that signature sourdough tang is unbeatable. If you love this recipe, try my sourdough pumpkin muffins or raspberry lemon sourdough scones next. You can find those recipes HERE. Happy baking, and let me know how your peach bars turn out !

Blessings,

Samm